Bengali

Bengali Fish in Tamarind Sauce with Cilantro

Name: Bengali Fish in Tamarind Sauce with Cilantro
Total time: 25 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 4 pieces fish fillets; 2 tbsp tamarind paste; 1 tbsp ginger-garlic paste; 1 onion, sliced; 1 green chili, chopped; 1/4 cup cilantro, chopped; 2 tbsp oil; 1/2 tsp turmeric

A tangy fish curry made with tamarind, ginger, and cilantro, typical in Bengal.

25 minutes4 servings

Method

Heat oil in a pan and sauté onion and green chili until golden.
Add ginger-garlic paste and turmeric, then stir in tamarind paste.
Add fish fillets and 1 cup water. Simmer for 10-12 minutes.
Stir in cilantro and serve hot.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Seafood Mains Soups

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